I absolutely love sharing this Shrimp Oreganata Recipe because it feels like a little celebration every time it lands on the table. The marriage of juicy, colossal shrimp with that bubbly, golden breadcrumb topping bursting with garlic, oregano, and lemon juice just hits all the right notes. It s the kind of dish that s impressive but surprisingly easy to pull off, perfect for both weeknight dinners when you want a bit of flair, or special occasions where you want to wow without stressing.

When I first tried this recipe, I was hooked on how the buttery, aromatic sauce pooled beneath the shrimp, begging for crusty bread to soak it all up. You ll find that the balance of flavors – the bright citrus, the savory cheese, and that hint of spice – keeps things interesting. If you re looking for a go-to seafood recipe that s elegant yet approachable, this Shrimp Oreganata Recipe is totally worth a spot in your regular rotation.

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Why You’ll Love This Recipe

  • Bursting with Flavor: The combination of garlic, oregano, Parmesan, and lemon creates a vibrant, aromatic topping that’s simply irresistible.
  • Quick and Easy: Ready in just 30 minutes, it s perfect for impressing guests or a fuss-free weeknight meal.
  • Perfect for Seafood Lovers: The colossal shrimp stay tender and juicy, soaking up the rich buttery broth underneath.
  • Versatile Presentation: Whether for casual dinners or special celebrations, this dish fits right in and pairs beautifully with many sides.

Ingredients You’ll Need

The ingredients in this Shrimp Oreganata Recipe feel simple, but each one plays an essential role in building layers of flavor and texture. Using fresh, quality shrimp and extra virgin olive oil really makes the difference, and the seasoned breadcrumbs are where the magic happens.

  • Shrimp: Choose colossal shrimp (12-15 count) for meaty texture that holds up well under baking.
  • Extra Virgin Olive Oil: Adds fruity richness and helps brown the breadcrumbs beautifully.
  • Chicken Stock: Use low sodium so you can control saltiness and add moisture to the dish.
  • Dry White Wine: Brings brightness and depth, but can be omitted if you prefer, swapped with more broth.
  • Lemon: Fresh lemon juice adds zing, and wedges serve as a lovely garnish for squeezing.
  • Unsalted Butter: Cubed butter makes the sauce rich and luscious without overpowering.
  • Breadcrumbs: Plain or Italian style, they crisp up and soak in all the flavors.
  • Garlic: Minced garlic is essential for that aromatic punch in the breadcrumb topping.
  • Parmigiano Reggiano: Grated for a savory, nutty complexity that compliments shrimp perfectly.
  • Flat-Leaf Italian Parsley: Adds freshness and a pop of green to balance the richness.
  • Dried Oregano: The key herb giving this dish its characteristic flavor identity.
  • Crushed Red Pepper Flakes: Just a touch for a gentle kick that keeps things interesting.
  • Kosher Salt: Season carefully to enhance all the ingredients without overwhelming.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep my Shrimp Oreganata Recipe classic, but it s a flexible canvas, so feel free to tweak it based on what you have or your mood! Adding your own twist can be half the fun in the kitchen.

  • Spice it up: When I m craving a little heat, I bump up the red pepper flakes or add a few dashes of smoked paprika for a smoky warmth.
  • Herb swap: If fresh Italian parsley isn t available, I substitute with fresh basil or chives for a different but equally fresh herbal note.
  • Gluten-free option: You can swap regular breadcrumbs for gluten-free panko to keep the crunch without gluten.
  • Extra citrus: I sometimes toss in lemon zest into the breadcrumb mixture to amplify that bright citrusy vibe.

How to Make Shrimp Oreganata Recipe

Step 1: Prepare the Seasoned Breadcrumbs

This step really sets the flavor foundation. Start by gently sautéing the minced garlic in extra virgin olive oil over medium-low heat. The key here is to let the garlic soften and become fragrant without browning or burning it-that takes about 2 minutes. Then add the breadcrumbs, lemon juice, Parmesan, parsley, oregano, red pepper flakes, and salt. Stir everything together well, turn off the heat, and set this fragrant topping aside.

Step 2: Preheat Oven and Prep Shrimp

Preheat your oven to 425°F (220°C), placing one rack in the middle and another near the top – you ll use both later. Pat the shrimp dry thoroughly with paper towels; moisture is the enemy of a crispy topping! Season the shrimp evenly with salt and pepper-it might seem basic, but this simple seasoning makes a big difference once baked.

Step 3: Assemble the Dish

Arrange your shrimp in a single layer in an oven-safe baking dish, positioning the shrimp tails pointing upwards for a nice presentation. Now comes the fun part: evenly sprinkle that gorgeous breadcrumb mixture over the shrimp, fully covering them to create that golden crust we all love. Pour the white wine and chicken stock gently around the shrimp-take care not to wash away the breadcrumbs. Dot cubes of unsalted butter over and around the shrimp, then drizzle a few tablespoons of olive oil on top of the breadcrumbs to help crisp them up in the oven.

Step 4: Bake and Broil for Perfection

Place the dish on the middle oven rack and bake for about 10 minutes. The shrimp will cook through during this time, and the flavors start to meld together beautifully. After baking, move the dish to the upper rack and switch to broil for 1 to 2 minutes to get that breadcrumb topping perfectly golden brown and crispy. Keep a close eye here-broilers can go from golden to burnt faster than you’d expect!

Step 5: Serve and Enjoy

Carefully remove the dish from the oven. Use a spoon to plate the shrimp and drizzle them with the luscious buttery sauce that s pooled beneath. Serve with lemon wedges for an extra pop of brightness and crusty bread to soak up every last bit of that silky sauce. Trust me, this is one dish that disappears fast around my family table.

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Pro Tips for Making Shrimp Oreganata Recipe

  • Dry Your Shrimp Well: I learned the hard way that drying the shrimp thoroughly before seasoning is key to getting that crisp golden breadcrumb topping.
  • Watch Your Broiler: The breadcrumb topping browns very quickly – stay close and don t walk away to avoid burnt crumbs.
  • Use Quality Butter and Olive Oil: These fats contribute to the sauce s richness and help the crust develop an unbeatable texture.
  • Use a Shallow Baking Dish: It helps the shrimp cook evenly and keeps the buttery sauce from deepening too much, keeping flavors balanced.

How to Serve Shrimp Oreganata Recipe

The dish shows a white oval casserole dish filled with large cooked shrimp arranged neatly in a single layer, with tails on and a bright orange-pink shell. The shrimp are topped with a golden brown crumbly layer that looks crunchy with small green herb bits sprinkled across it. Underneath, a light yellow buttery sauce spreads across the dish's base, adding shine and moisture to the shrimp. The casserole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I always serve my Shrimp Oreganata with fresh lemon wedges-there s nothing like squeezing that bright citrus over the shrimp right at the table to lift all the richness. A sprinkle of extra chopped fresh parsley adds a notes of green freshness and makes the presentation pop. Some folks like a little cracked black pepper on top too for a subtle kick.

Side Dishes

My go-to sides are simple and light to let the shrimp shine. A crisp green salad with a lemon vinaigrette pairs beautifully, or steamed asparagus or broccoli for a healthy touch. Crusty garlic bread is non-negotiable in my house because it s perfect for mopping up all the buttery sauce left on your plate.

Creative Ways to Present

For special dinners, I love serving Shrimp Oreganata on a big platter lined with fresh arugula or baby spinach, with lemon wedges scattered artfully around to create a rustic but elegant feel. You could also plate it over a bed of creamy polenta or garlic mashed potatoes for an indulgent twist that ll impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Shrimp Oreganata Recipe should be stored in an airtight container in the refrigerator and are best enjoyed within 2 days. I find the sauce and shrimp hold up well, but the breadcrumb topping tends to soften over time, so it s not quite as crispy on day two.

Freezing

Personally, I don t freeze this dish often because the texture of the shrimp and the breadcrumb topping can suffer. If you do want to freeze it, I recommend freezing the shrimp and sauce separately from the breadcrumb topping, then adding fresh breadcrumbs when reheating.

Reheating

To reheat, I gently warm the shrimp and sauce in a skillet over low heat, then pop them briefly under the broiler or in a hot oven to crisp up the topping again. This helps restore some of that fresh-from-the-oven crispiness instead of ending up with soggy breadcrumbs.

FAQs

  1. Can I use frozen shrimp for this Shrimp Oreganata Recipe?

    Absolutely! Just make sure to fully thaw and pat the shrimp dry before cooking to prevent excess moisture, which can make the breadcrumb topping soggy instead of crisp.

  2. What if I don t have white wine?

    No worries! You can substitute extra low sodium chicken stock or vegetable broth. The wine adds brightness, but the stock will keep the dish flavorful and moist.

  3. How can I make the breadcrumb topping extra crispy?

    Drizzling extra olive oil over the breadcrumbs before baking and finishing off with a quick broil-while watching carefully-are the secrets I use to get a beautifully golden and crunchy topping every time.

  4. Is this Shrimp Oreganata Recipe spicy?

    Just mildly, thanks to the crushed red pepper flakes. You can easily adjust the heat level by increasing or omitting this ingredient to suit your taste.

Final Thoughts

This Shrimp Oreganata Recipe has become one of my absolute favorites because it hits that perfect balance of elegant flavor without requiring a ton of time or complicated steps. I love how it turns out every single time-succulent shrimp with a golden, flavorful crust and buttery sauce that s downright addictive. If you want to treat yourself or impress friends with a delicious seafood meal, give this recipe a try. I promise, once you make it, it ll become a go-to recipe in your kitchen, just like it did in mine.

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Shrimp Oreganata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Seafood
  • Method: Baking
  • Cuisine: Italian-American

Description

Shrimp Oreganata is a flavorful Italian-American dish featuring colossal shrimp baked under a seasoned, garlicky breadcrumb crust accented with Parmigiano Reggiano, oregano, and a buttery white wine sauce. The shrimp are first topped with a savory breadcrumb mixture, baked to perfection, then broiled for a crispy golden finish. Perfect for an elegant yet easy seafood meal served with lemon wedges and crusty bread.


Ingredients

Units Scale

Shrimp

  • 1.5 pounds (680g) colossal shrimp, cleaned, shells removed, and deveined (size 12-15ct)
  • Salt and pepper to taste
  • 3 tablespoons (45g) extra virgin olive oil
  • 3/4 cup (180g) low sodium chicken stock
  • 1/4 cup (60g) dry white wine
  • 1 large lemon, cut into wedges
  • 6 tablespoons (84g) unsalted butter, cubed

Seasoned Breadcrumbs

  • 1/3 cup (33g) breadcrumbs
  • 3 tablespoons (45g) extra virgin olive oil
  • 1 tablespoon (15g) lemon juice
  • 6 cloves garlic, minced
  • 2 tablespoons (16g) grated Parmigiano Reggiano
  • 2 tablespoons minced flat-leaf Italian parsley
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed hot red pepper flakes
  • 1/2 teaspoon kosher salt

Instructions

  1. Prepare the Seasoned Breadcrumbs: In a large pan, sauté the minced garlic in 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes until fragrant but not browned. Add the breadcrumbs, lemon juice, grated Parmigiano Reggiano, minced parsley, dried oregano, crushed red pepper flakes, and kosher salt. Mix thoroughly to combine all ingredients. Turn off the heat and set the breadcrumb mixture aside.
  2. Preheat Oven and Prepare Shrimp: Preheat your oven to 425°F (220°C). Place one oven rack in the middle position and another near the top. Pat the shrimp dry very well using paper towels. Season them evenly with salt and pepper to taste.
  3. Assemble Dish: Arrange the shrimp in a single layer in an oven-safe baking dish or large pan, positioning their tails pointing upwards for presentation. Evenly distribute the prepared seasoned breadcrumbs over the shrimp, covering them with the flavorful crust.
  4. Add Liquids and Butter: Pour the dry white wine and low sodium chicken stock around the shrimp in the baking dish, ensuring not to wash away the breadcrumbs. Dot the cubed unsalted butter all over the shrimp and into the surrounding broth. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping to promote browning and crisp texture.
  5. Bake the Shrimp: Place the baking dish on the middle oven rack and bake for 10 minutes. This will cook the shrimp through and start to meld the flavors.
  6. Broil for Crispiness: After baking, move the dish to the upper rack and broil for 1 to 2 minutes until the breadcrumb topping is golden brown and crisp. Watch closely to prevent burning.
  7. Serve: Carefully remove the dish from the oven. Plate the shrimp and spoon the buttery, flavorful sauce over them. Serve with lemon wedges on the side. Pair with crusty bread to soak up the delicious butter sauce. Enjoy your Shrimp Oreganata!

Notes

  • Use fresh or thawed colossal shrimp to ensure the best texture and flavor.
  • Be careful when broiling; the dish can burn quickly under high heat.
  • For a stronger lemon flavor, you can add some lemon zest to the breadcrumb mixture.
  • This dish pairs wonderfully with a light salad or steamed vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but are best enjoyed fresh.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 170g shrimp with topping and sauce)
  • Calories: 320 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 210 mg

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